Method:1.Preheat oven at 175C.2.Use a hand whisk and mix (A) together.3.Sift (B) and mix into (A).4.Stir till well combined and leave aside.5.Use a cake mixer and whisk the egg whites and cream of tartar till frothy.6.Gradually add in the sugar and whisk till stiff peaks form.7.Fold in 1/4 of the meringue into the egg yolk mixture until combined.8.Then fold in the rest of the meringue lightly until well combined.9.Pour batter into a 17cm tube pan and give a sharp bang on the table top to release air bubbles. 10.Put into a preheated oven and bake for 30-35mins.11.Remove from oven, invert cake onto table until completely cool.12.Remove from pan and serve.

7 comments:

Hi Chris, Your chiffon cake looks so spongy and soft, and I can see that you really, really, love chiffon cakes! I do too! I agree that sometimes slicing them is a chore! Using a serrated knife and cuts in gently with a sawing motion would be an easier way of slicing the soft cake. If you find it difficult to slice in individual pieces, try slicing them across from one end to the other gently, dividing the cake in exactly half, rotate the cake and repeat until you get about 8 or 10 slices depending on how big your cake is. Hope this helps. Have a great week!